Guinness Chocolate Cheesecake with Bailey's Whipped Cream

Happy St. Patty's Day!! Here is a perfect way to end your feast. Note that it takes refrigerating for at least 6 hours so get your jig on - choppity chop!! I am about to put my corned beef and cabbage in the crockpot. YUMOLA. Love this holiday.
(serves 8)

Crust:
1 cup graham cracker crumbs
2 T. cocoa powder
1 T. Sugar in the Raw*
3 T. Kerrygold* butter, melted

Cheesecake:
12 oz. dark chocolate, chopped
2 T. heavy whipping cream
3 (8 oz.) packages cream cheese, softened*
1 cup Sugar in the Raw*
1/2 cup light sour cream
3 eggs
1 t. good* vanilla extract
3/4 cup Guinness beer

Whipped Cream Topping:
1 cup heavy whipping cream
1/2 t. sugar
2 T. Bailey's Irish Cream

Preheat the oven to 350.
For the crust: Mix the ingredients together well and press into the bottom of a 9" springform pan.
For the cheesecake: In a double boiler, melt the chocolate into the whipping cream. Meanwhile, in an electric stand mixer or using a hand mixer, beat the cream cheese until whipped and creamy. Add sugar, chocolate, sour cream, eggs, vanilla and Guinness and beat until creamy. Pour over the crust. Bake for 60 mins,, then turn off the oven and leave the oven door slightly ajar for 60 mins. Remove cheesecake and let cool completely. Refrigerate for at least 6 hours or longer, if you can.
For the Whipped Cream Topping: Combine the cream and sugar on med.-high speed until stiff peaks form. Add the Bailey's and mix on low just until combined. Serve on top of the cheesecake.

I leave you with the traditional Irish Blessing:

"May the road rise to meet you.
May the wind be always at your back.
May the sun shine warm upon your face.
And, the rains fall softly upon your fields."

Love,

Machete Milletti